Louise will be adding her own special twist to Diarmuid's dessert and then, sticking with this theme, Louise will also cook up one of Sheana's favourite recipes!

Both recipes will be delicious desserts!

Louise Lennox - ChefAfter a childhood in Dundrum, Co Dublin and inspired by her mother's baking skills, Louise was nine when she burnt her first cake. 2 years later her 5th class teacher encouraged her to tackle her dyslexia, by using cookery books for to help her reading skills improve. Louise baked cakes for homework and thus proved to herself, and her classmates, that she had discovered her creative strengths.

Fast forward to Leaving Cert, and while the others in the class were studying for high points, Louise was working as a commis chef for the 'Irish Management Institute'. So while she did complete her Leaving Cert, Louise's focus was already on her true passion and future career.

For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her natural flair for pastry work and quickly moved to a prime job in Mahers in Dublin 4. Two years later, aged just 22, she became Head Pastry Chef at the renowned Dobbins Restaurant under the ownership of the late John O'Byrne. It was here that Louise honed her skills in the art of the plated dessert, and where her creations in edible art, such as sugar skills and chocolate work, were recognised. Nowadays you will find Louise, the self-employed pastry chef, selling her breads, biscuits and cakes in the Cup Cake Cottage in Airfield in Dundrum. She also sets aside time to give cookery lessons to children, a job she particularly loves. Louise has contributed to many radio programmes including Boiled, Baked and Basted; Family Flavours; Christmas Eve Food Special and The Tubridy Show, and is currently a contributor on the Will Leahy Show on radio 2FM.

Louise made her debut on television on The Restaurant, and as a longtime fan of the show she is particularly thrilled to be part of the team. Louise is also a contributor to The Afternoon Show on RTE One.

Method1. Mix the four with the sugar and butter in a large bowl. 2. Use your fingertips to mix the ingredients until they resemble breadcrumbs.3. Stir in the eggs until it becomes a smooth paste. 4. Wrap the pastry in cling film and place in the fridge for at least 3 hours, but preferably overnight.5. When the pastry is cold and hard, sprinkle some flour on a counter and roll out the pastry. 6. Line the baking tin with the carefully with the pastry making sure there are no holes in the corners. 7. Place the pastry lined tin in the fridge for at least one hour before baking.8. Remove the tin from the fridge and place some grease proof paper over the top, Fill the pastry with rice or dried pulses. 9. Bake in the pre-heated oven 180 c for 10-15 minutes, until the pastry is just starting to brown. 10. Remove from the oven and discard the beans and the greaseproof paper. 11. Seal the pastry by brushing with the egg white, bake the pastry in the oven for another 3 minutes and remove and leave to cool.12. Pre-heat the oven to 120°C 13. Make the filling by whisking the eggs and sugar until they are light and fluffy. 14. Add in the cream and the lemon and lime juice and rind. 15. Pour the mixture into the cooled pastry and bake in the pre-heated oven for 30-40 minutes until the top is golden and set.16. Allow to cool before slicing

For Caramel1. Put sugar and water into a heavy based saucepan. Bring to the boil. Continue to cook until the mixture begins to turn a caramel colour.2. Carefully pour in the cream. Turn off the heat and whisk until all the caramel is smooth.3. Allow to cool completely. Break chocolate into small pieces and place in heatproof glass bowl. 4. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. 5. Allow to melt stirring occasionally. 6. Whisk in egg yolks to the melted chocolate and if using, add the orange juice into the chocolate mixture.7. Semi-whip the cream and add into the chocolate mix.8. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar9. Fold the egg whites into the chocolate mixture and add the crushed maltesers.10. Spoon the mousse into 4 glasses Layer with caramel and put into the fridge for at least 1 hour.11. This mousse is delicious served with thin biscuits and topped with whipped cream.

Method1. Break chocolate into small pieces and place in heatproof glass bowl. 2. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. Allow to melt stirring occasionally. 3. Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture4. Semi-whip the cream and add into the chocolate mix.5. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar.6. Fold the egg whites into the chocolate mixture and add the crushed flake bar.7. Spoon the mousse into 4 glasses and put into the fridge for at least 30 mins.8. This mousse is delicious served with thin biscuits and topped with whipped cream.